Description
Proper risotto in the Italian-style can take a really long time to make. Here’s a clever shortcut to truly stellar risotto; use a pressure cooker! This is the best risotto I’ve ever tasted, and it was improvised by my wife Amanda from scratch. I forced her to write down the recipe. And here it is, so the entire world can enjoy the sheer brilliance of great risotto in a fraction of the normal time. Don’t say I never told you how awesome this stuff is.
Ingredients
- 2 cups vegetable broth
- 1 pinch saffron
- 1 ounce dried porcini mushrooms
- ¼ cup olive oil, divided
- 1 red onion, chopped
- 1 cup Arborio rice
- 3 tablespoons chopped garlic
- ⅓ cup white wine
- ½ teaspoon salt
- 2 cups water
- 8 ounces uncooked medium shrimp, peeled and deveined
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Servings: 4